Every time you buy Korean Fried Chicken, they never give you enough pickled radish. aka chicken-mu. Depending on where you live, they would charge you extra for a small amount of pickled radish. Which is still not enough.

So why not just make a big batch of your own so you always have tangy, crunchy Korean pickled radish on hand.

Korean pickled radish banchan (side dish) goes with many other dishes too. The kids will absolutely love munching on these bite sized pickled radish.

Ingredients:
1 medium-large white radish (approx. 600g after cutting into cubes)

Brine:
1 cup + 2 Tbsp water
½ cup white sugar
1 Tbsp salt
½ cup + 1 Tbsp white vinegar

Method:
- Mix all ingredients to make the brine.
- Wash, peel and cut radish into 1 cm cubes
- Place cut radish into a clean large air tight jar
- Top with brine and give it a mix
- Push any radish sticking out into the liquid then place the lid on.
- Set aside until ready to eat
- Once pickled to your liking, place in the fridge to slow down the pickling.


We hope you give this recipe a try. If you do, let us know how you went.
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